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Number of serving: 4
Preparing time: 90 minutes
Cooking time: 60 minutes
Ingredient A:
350g / 11 ¼ oz fillet steak, remove excess fat, sinew and slice
thinly
1 teaspoons soy sauce
¼ cup / 60ml / 2 fl oz coconut milk
1 tablespoon peanut butter
1 tablespoon grated palm sugar or soft brown sugar
1 teaspoons sambal oelek
Ingredient B:
1 small cucumber, wash and slice into dish shape
1 cup / 90 g / 3 oz bean sprouts, roots end removed
2 lettuce leaves, cut in small pieces
6 tablespoons finely chopped fresh mint
Ingredient C:
1 teaspoon oil
124g / 4 oz dried rice vermicelli
1.5 litres beef stock
2 tablespoons grated palm sugar or soft brown sugar
2 teaspoons fish sauce
½ cup / 80g / 2 2/3 oz unsalted roasted peanuts, finely chopped
Methods:
Mix well Ingredient A, cover and chill at fridge for 1 hours. Heat the
oil in a pan and cook the meat over high heat for 3 minutes. Remove
from heat and set aside. Soak the vermicelli in hot water for
10minutes, drain. Put the stock in a large saucepan and bring to boil,
add sugar and fish sauce. Place the Ingredient B in a serving bowl,
then add vermicelli followed by the soup and beef into the bowl.
Sprinkle with peanuts and ready to serve.
Health Tip: Low salt cooking
recipes.
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